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Tefteli (Russian Meatballs)

500 g (about 17 oz) beef
250 g (about 8.8 oz) pork
30 g (about 1 oz) butter
salt
pepper
1 onions
4 cloves garlic)
250 g (8.8 oz) stale white bread, torn, soaked in water and squeezed out
about 4 cups or a bit more beef stock

Put beef and pork through the grinder. Put the bread through the
grinder, too. Onions and garlic can be put through the grinder
also, or they can be very finely minced. Mix everything together
very well. If the mixture is too dense, add some (1/4 to 1/2 cup)
very cold water and mix well again. Form round, egg-sized or a
bit larger, meatballs. Cook in hot stock over medium heat not
longer than 15 minutes. Serve with mashed potatoes or anything
you consider suitable.

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